1. In the processing of liquid dairy products, the milk flavor of liquid dairy products is increased and the nutritional value of liquid dairy products is improved.
2. The application in the processing of fermented dairy products can shorten the milk coagulation time, save the amount of sucrose, improve the flavor and taste of fermented milk, and prolong the shelf life.
3. In the production of concentrated milk and condensed milk, the sweetness of the product can be increased, and the amount of sucrose can be reduced.
4. In the production of ice cream, increase the viscosity of product ingredients and increase the stability of milk protein
5. In the production of low-lactose milk powder, improve the milk flavor and sweetness of the product, and increase the solubility of the product.
6. In the production of milk-flavored bread, the sweetness of the bread is increased; the color of the bread is improved; the gas production of yeast is increased to make the bread puffier.